Abstract
The crucial element in a strategy for boosting restaurant revenues may be to relate prices to the length of time guests spend at the table. But, as the Witch of the West told Dorothy, the issue is how to do it.
| Original language | English |
|---|---|
| Pages (from-to) | 22-31 |
| Number of pages | 10 |
| Journal | Cornell Hotel and Restaurant Administration Quarterly |
| Volume | 39 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - 1998 Jun |
All Science Journal Classification (ASJC) codes
- Tourism, Leisure and Hospitality Management
Fingerprint Dive into the research topics of 'Restaurant revenue management: Applying yield management to the restaurant industry'. Together they form a unique fingerprint.
Cite this
Kimes, S. E., Chase, R. B., Choi, S., Lee, P. Y., & Ngonzi, E. N. (1998). Restaurant revenue management: Applying yield management to the restaurant industry. Cornell Hotel and Restaurant Administration Quarterly, 39(3), 22-31. https://doi.org/10.1016/s0010-8804(98)80293-0